Appetizer: United States – Indiana – Indiana Corn Fritters

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 3 cups (480 g) fresh sweet corn kernels (about 4 medium ears)
- 1 cup (120 g) all-purpose flour
- 2 large eggs (approx. 100 g total)
- 1/3 cup (80 ml) whole milk
- 2 tsp (8 g) baking powder
- 1 tbsp (12 g) granulated sugar
- 1 tsp (6 g) fine salt
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (28 g) unsalted butter, melted
- 2 scallions, thinly sliced (optional) — about 20 g
- 2–3 cups (480–720 ml) neutral oil for deep-frying (vegetable, canola, or peanut)
- Honey or pure maple syrup, for serving (about 1/2 cup / 120 ml)

Instructions

Short Description:
Golden, crisp deep-fried fritters made from fresh sweet corn, flour, and eggs, served warm for dipping in honey or maple syrup. These small, shareable fritters highlight Indiana sweet corn and a local preference for sweet accompaniments.

Regional Notes:
This Indiana version emphasizes fresh sweet corn kernels (often from local summer ears) with a simple flour-and-egg batter and is deep-fried until golden. Unlike wetter Southern-style hushpuppies or cornmeal-heavy Midwestern variants, these fritters keep the corn as the star and are commonly served with honey or maple syrup in Indiana.

1. In a large bowl whisk together the flour, baking powder, sugar, salt, and black pepper.
2. In a separate bowl beat the eggs lightly, then whisk in the milk and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the fresh corn kernels and sliced scallions (if using). The batter should be thick but spoonable; if too dry, add 1–2 tbsp (15–30 ml) more milk.
4. Heat the oil in a deep skillet or Dutch oven to 350°F (175°C). Use enough oil so fritters can float while frying (about 2–3 cups / 480–720 ml depending on pan size).
5. Working in batches, drop rounded tablespoons or a small cookie scoop of batter (about 1.5 tbsp / 20–25 g each) into the hot oil, leaving space between fritters. Do not overcrowd the pan.
6. Fry for 2–3 minutes per side, turning once, until fritters are puffed and deep golden brown and the interior is set. Adjust heat as needed to maintain 325–350°F (160–175°C).
7. Use a slotted spoon to transfer cooked fritters to a paper towel–lined tray to drain briefly. Keep warm on a baking sheet in a 200°F (95°C) oven while finishing remaining batches.
8. Serve warm with honey or maple syrup on the side for dipping. Enjoy as a shareable appetizer.